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    Homepage » Recipes

    Hainanese Chicken Rice with Ginger Scallion Sauce

    Published: May 14, 2022 This post may contain affiliate links · This blog generates income via ads · Leave a Comment

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    Jump to Recipe Print Recipe
    Hainanese Chicken Recipe Recipe pinterest pin.

    This Hainanese chicken rice is a simple dish with incredible flavors! The tender poached chicken is served along with an addictive ginger scallion sauce and garlicky rice. This chicken rice is so tasty and makes for good leftovers too! It's pretty easy to make and contains less than 10 ingredients!

    Hainanese Chicken Rice Recipe.

    What is Hainan Chicken Rice

    Hainanese Chicken Rice is a popular Asian street food containing chicken, seasoned rice, and sauces. It is adapted from a dish called Wenchang chicken rice that originated in the city of Wenchang, on the island of Hainan, China's southernmost province. 

    Hainan chicken rice is also popular throughout Southeast Asia, particularly in Singapore, Indonesia, Malaysia, Thailand, and Vietnam. In Indonesia and Malaysia, Hainan chicken is known as Nasi Hainan or Nasi Ayam. It is known as Khao Man Gai in Thailand, and cơm gà Hải Nam in Vietnam.  It is considered one of the national dishes of Singapore.

    Hainanese Chicken Rice Recipe.
    Jump to:
    • What is Hainan Chicken Rice
    • How Hainan Chicken is Made
    • The Best Sauce for Hainanese Chicken Rice
    • The Ingredients for the Hainan Chicken Recipe 
    • How to Make the Hainanese Chicken Rice
    • Hainan Chicken Rice Cooking Tips: 
    • 📖 Recipe

    How Hainan Chicken is Made

    Hainan chicken rice usually involves poaching the whole chicken in salt and aromatic vegetables, then using the stock to cook the rice. 

    Since the chicken is lightly seasoned, the most important part of the dish is actually not the chicken, but rather the sauce and rice. The sauce and rice both play important roles that can make or break the dish. 

    Now, let's talk about the sauce...

    The Best Sauce for Hainanese Chicken Rice

    Traditionally and common in China, the poached chicken is served with a ginger scallion sauce.

    Soy or chili-based sauces are also styles found elsewhere in Asia such as in Singapore, Thailand, and Indonesia. Each of those differs too so the word "traditional" may mean different things to different people. Some may also argue that this is a Malaysian or Singaporean dish.

    ginger scallion sauce for Hainan Chicken.

    I've eaten many different types of Hainan Chicken and it's not uncommon to find completely different approaches to the sauce, many are quite good!

    While traveling I always find unique dipping sauces and actually make it a point to seek them out.  

    The Ingredients for the Hainan Chicken Recipe 

    To make this recipe, you'll need a whole chicken, scallions, and ginger for poached chicken and ginger scallion sauce. In addition, you'll also need fresh garlic, Thai Jasmine rice, and sesame oil to make the rice.

    Whole chicken. Use a medium-large size whole chicken, about 4 pounds. 

    Scallions. You'll be using the scallions to flavor the chicken, and to make the ginger scallion sauce. 

    ingredients for Hainan chicken rice.

    Ginger. The ginger will be used in a number of ways, to flavor the poached chicken, dipping sauce, and rice. 

    Garlic. Fresh garlic will also be used to flavor the rice. 

    Ingredients for ginger scallion oil.

    Sesame oil. This is used to add fragrance and flavor to the chicken, dipping sauce, and rice

    How to Make the Hainanese Chicken Rice

    Don't let the lengthy cooking instructions scare you from trying this recipe! It's written in a way that's organized step-by-step but is actually very easy to make.

    On top of that, the recipe has less than 10 ingredients, so should definitely be on your list of easy and convenient recipes to make on a recurring basis.

    This Hainan Chicken Rice recipe is pretty easy to follow. The cooking process is divided into 3 steps: 

    1. Poach the Chicken 

    • Remove any excess loose skin from the chicken cavity and near the tail (you'll need at least ¼ cup of it) then chop it into small pieces. Set it aside to make the garlic rice later. 
    • Remove the neck and giblets from the cavity of the chicken (if included)
    • Stuff the cavity of the chicken with ginger slices and scallions. 
    • Place the whole chicken in a large stockpot. Cover the chicken with water and add 1 tablespoon of kosher salt. 
    stuffed the chicken with scallion and ginger.
    • Bring the mixture to a boil over high heat, then quickly reduce the heat to gently simmer the chicken for 45 minutes or until fully cooked. 
    • Skim off the scum from the surface of the broth.
    • Remove the whole chicken from the stockpot and immediately transfer it to an ice bath to stop the cooking process. This is an important step to ensure the meat is tender and the skin is crisp. 
    • Once it has cooled, remove the chicken from the ice bath and pat it dry with paper towels. Drizzle some sesame oil all over the chicken. 
    poached chicken.

    2. Make the Ginger Scallion Sauce 

    While you're waiting for the chicken to fully cook, you can start making the ginger scallion sauce. 

    • Finely mince the ginger and scallions, then transfer to a bowl and season with salt. 
    minced scallion.
    • Heat the oil in a saucepan until hot and it begins to smoke.
    • Pour the hot oil onto the bowl and gently stir the mixture to combine. Set it aside.
    ginger scallion sauce recipe.

    3. Cook the Garlic Rice 

    When done making the ginger scallion sauce, you can start preparing the garlic rice. However, you'll need to wait until the chicken is fully cooked so you can use the broth to cook the rice.

    • Finely mince the garlic and ginger.
    • In a skillet over medium-high heat, cook the chopped chicken skin and sesame oil for 4-5 minutes or until the skin is crispy and the fat is rendered. 
    rendered chicken fat and skin.
    • Add garlic and ginger, and cook for about 45 seconds to 1 minute. Add the rice and toast it for about 4 minutes. Do not burn!
    • Transfer the rice mixture to a rice cooker or instant pot, and add the chicken stock from step #1. Cook the rice accordingly.

    4. Make the Soup 

    This is an optional step if you want to serve the chicken rice with soup on the side.

    • Bring the remaining stock to a boil until it is reduced in half.
    • Adjust the seasoning with salt, and black or white pepper if needed. 
    • Serve with chopped scallions. 
    Hainanese Chicken Rice Recipe.

    Hainan Chicken Rice Cooking Tips: 

    1. To maximize your time, start making the garlic scallion sauce and preparing ingredients for the garlic rice while waiting for the chicken to fully cook so everything will be ready at the same time
    2. If you are limiting your salt intake, add salt to the rice at a later step. Once the rice is fully cooked, give it a taste and add salt according to your liking.
    3. Do not overcook the chicken. It's very important to gently simmer the chicken slowly and at low heat so the chicken gets plenty of moistness from its poaching liquid. 
    4. Do not skip toasting the rice. This step is necessary to bring out more flavor and a nutty texture to the garlic rice. 
    5. To store the leftovers, transfer the chicken, sauce, rice, and soup into separate airtight containers. Properly stored, the leftovers will last 3-4 days in the fridge. 
    6. To reheat the leftovers, place the chicken, rice, and sauce on a microwave-safe plate. Cover the plate with wet paper towels to prevent the rice and chicken from drying.

    Check Out More Tasty Asian Recipes

    • Pork Tenderloin Stir Fry
    • Vietnamese Caramelized Pork
    • Water Spinach Stir Fry
    • Stir-Fried Green Beans with Shrimp
    • Bo Luc Lac (Vietnamese Shaking Beef)
    • Char Kway Teow
    • Laksa Soup
    • Taiwanese Beef Noodle Soup

    📖 Recipe

    Hainanese Chicken Rice Recipe.
    4.93 from 14 votes

    Hainanese Chicken Rice Recipe

    Rika
    This Hainanese chicken rice is a simple dish with incredible flavors! The tender poached chicken is served along with an addictive ginger scallion sauce and garlicky rice. Absolutely delicious!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Course Main Dish
    Cuisine Chinese, Indonesian, Malaysian, Singaporean
    Servings 6
    Calories 683 kcal

    Equipment

    • an 8 quart stock pot

    Ingredients
     

    Poached Chicken

    • 1 whole chicken, (about 4 pounds, neck and giblets removed)
    • 6 thin ginger slices, (about 2 inches long for each slice)
    • 5 stalks of scallions, (both green and white parts)
    • 1 tablespoon kosher salt
    • 2 tablespoons sesame oil
    • 1 gallon water

    Ginger Scallion Sauce

    • 2½ oz finely chopped scallions
    • 1¾ oz finely chopped ginger
    • 6 tablespoons neutral and high-smoking point oil, (peanut, vegetable, canola, or sunflower oil)
    • ½ teaspoon salt
    • 1 teaspoon sesame oil
    • ⅛ teaspoon rice wine vinegar, (optional)

    Hainan Rice

    • ¼ cup chicken fat and skin, (chop into small pieces) from step #1
    • 2 tablespoons sesame oil
    • 2 cups long-grain rice , (rinse and drain well)
    • 2 cups reserved chicken poaching water
    • 1¼ tablespoons minced ginger
    • 1¼ tablespoons minced garlic
    • 1 teaspoon kosher salt, (use more or less according to your liking)

    To Serve

    • fresh cucumber, (sliced)

    Instructions
     

    Poaching the Chicken

    • Remove any excess loose skin from the chicken cavity and near the tail (at least ¼ cup of it), pat it dry with paper towels then chop into small pieces. Set aside to make the rice later.
    • Stuff the cavity of the chicken with ginger slices and scallions. Place the whole chicken (breast side up) in a large stockpot. Add the salt and water.
    • Bring the mixture to a boil over high heat then quickly reduce the heat to low. Simmer, uncovered, for 45 minutes or until the chicken is fully cooked. Skim off the scum from the surface of the broth.
    • Once the chicken is cooked, transfer it to an ice bath. Let it sit for 5 minutes. Transfer the chicken to a platter, pat it dry with paper towels and rub with sesame oil. Set aside.

    Ginger Scallion Sauce

    • In a heatproof bowl, combine minced scallions, ginger, sesame oil, and salt.
    • Put the oil in a saucepan and heat up over high heat until really hot and begins to smoke. Pour the oil into the bowl then stir to combine.
    • Taste the sauce, and add the optional rice wine vinegar, more sesame oil, or salt if needed.

    Hainan Rice

    • In a skillet over medium-high heat, cook the chopped chicken skin/fat with sesame oil for 4-5 minutes or until the skin is crispy and the fat is rendered. 
    • Add garlic and ginger. Cook for 1 minute. Add the rice and toast it for about 3-4 minutes until it becomes a golden brown color. Do not burn!
    • Transfer the rice mixture to a rice cooker or instant pot, and add 2 cups of reserved poaching broth and salt. Cook accordingly.

    Soup

    • Bring the remaining poaching broth to a boil until it is reduced in half. Adjust the seasoning with salt, and black or white pepper if needed. 

    Notes

    To maximize your time, start making the garlic scallion sauce and preparing ingredients for the garlic rice while waiting for the chicken to fully cook so everything will be ready at the same time.
    Customizing. This recipe is adjustable. You can adjust the amount of salt in rice or ginger in the sauce according to your liking. 
    If you are limiting your salt intake, add salt to the rice at a later step. Once the rice is fully cooked, give it a taste and add salt according to your liking.
    Cooking the Rice. You can cook the rice using a rice cooker or Instant Pot. I personally cooked the rice using my instant pot for 3 minutes on the manual setting and let the pressure naturally release for 15 minutes.
    Here's a good tutorial on how to cook the rice in an Instant Pot. 
    Testing Chicken for Doneness. Do not overcook the chicken. It's very important to gently simmer the chicken slowly and at low heat so the chicken gets plenty of moistness from its poaching liquid. 
    Insert the thermometer into the inner thigh area near the breast but not touching the bone. The safe internal temperature should register at 165°F.
    Ice Bathing the Chicken. Once the chicken is cooked, remove it from the stockpot and immediately transfer it to an ice bath to stop the cooking process. This is an important step to ensure the meat is tender and the skin is crisp. 
    Ginger Scallion Sauce. It's important to heat the oil until it is hot and begins to smoke. To test it out, you can pour a few drops of hot oil onto the scallions ginger mix. If you don't hear a sizzle, heat the oil a bit longer. 
    Check out more information about the ginger scallion sauce recipe here. 
    Storing.  To store the leftovers, transfer the chicken, sauce, rice, and soup into separate airtight containers. Properly stored, the leftovers will last 3-4 days in the fridge. 
    Reheating. To reheat the leftovers, place the chicken, rice, and sauce on a microwave-safe plate. Cover the plate with wet paper towels to prevent the rice and chicken from drying.
     

    Nutrition

    Calories: 683kcalCarbohydrates: 55gProtein: 30gFat: 37gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 95mgSodium: 1092mgPotassium: 512mgFiber: 2gSugar: 1gVitamin A: 495IUVitamin C: 9mgCalcium: 62mgIron: 2mg
    Keyword hainan chicken rice, hainanese chicken rice recipe, nasi ayam, nasi hainan
    Tried this recipe?Let us know how it was!

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